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RAGE U - PIAINDEALER - FRIDAY. NOVI spice up The mustard seed, men­ tioned in the Bible, was known and highly regarded in antiquity. But. the current popularity of all sorts of mus­ tard preparations surely super­ sedes that of other ages in its widespread fervor. Grocery and gourmet shop shelves are weighted down with dozens of types of mus­ tards and mustard relishes, most of them delicious and. unfortunately for mustard lovers, expensive. Savory holiday presents So here are some unusually savory gifts to make in your kitchen, as suggested by Tup- perware's Educational Serv­ ices Department. These are spectacular when packaged in handsome containers. You could use ordinary jars but. because they are gifts, special containers are nicer. Packing your mustard prep­ arations into reusable serving containers, such as an al- mond-hued, lively trio of I V* cup tight-sealed plastic bowls, makes your gift doubly attrac­ tive. These dressy bowls snap firmly onto a handled gold caddy for easy transport from refrigerator to table; the set also comes with three small ladles for easy serving. The "wrap-up" Wrap the whole impressive gift in bright paper and a big bow and whisper "refriger­ ate" to your hostess as you present it. You can make a smooth, spicy mustard such as an ap- ple-tarragon spread, or mus- tard-type relish such as crunchy mustard pickles, or a tangy fruit mustard relish. Don't be surprised if the sturdy and attractive con­ tainers are sent back shortly with a plea for refills. Other super gifts can be homemade nut brittle from your kitchen or plain and spin- ach-flavored pasta, packed into clear, colorful counter containers with push-button seals that keep the contents fresh. These are easy, edible gifts that say "I care." y gift-giving TARRAGON MUSTARD 1 Vs cups apple juice 1 Vs cups elder vinegar 1 cup mustard seeds 3 tablespoons dried leaf tarragon, , crumbled, divided Ws cups water 2 tablespoons salt 4 teaspoons sugar Vi teaspoon ground allspice Vi teaspoon pepper In a medium bowl combine apple juice, vinegar, mustard seeds and I Zi tablespoons tar­ ragon; allow to stand 3 hours. Process in container of electric blender until mixture is pureed. In top of a double boiler combine puree, water, salt, sugar, allspice and pepper. Stir over boiling water about 10 minutes until mus­ tard is thickened. Cool to room temperature. Stir in remaining I/: table­ spoons tarragon. Spoon into plastic bowls with seals; seal and store in refrigerator. YIELD: About 5 cups. PEAR MUSTARD RELISH 2 pounds pears, pared, cored, coarsely chopped (about 5 cups) I medium-size green pepper, seeded, chopped 1 medium-size red pepper, seeded, chopped 1 large onion, chopped (1 cup) y* cup cider vinegar Vs cup prepared yellow mustard Vs cup sugar 1 teaspoon salt Vi teaspoon celery seed In large kettle or saucepot combine all ingredients; bring to a boil. Reduce heat, simmer 12 minutes, stirring occasionally to prevent sticking. Cool to room temperature. Spoon into plastic bowls with seals; seal and store in refrigerator. YIELD: About 5 cups. FRESH MUSTARD PICKLES 1 cup peeled, seeded, Personalized Christmas Cards This year send holi­ day greetings on personalized Christ­ mas cards and sta­ tionery. Come in and see our fine selection. LARGEST SELECTION IN THIS AREA I McHenry Printing Services finely chopped cucumber V* cup finely chopped red pepper IVi cups fresh cauli­ flower, cut in small pieces Wi cups sliced carrots 6 small white onions, peeled and cut in eighths 1 cup sliced Kirby cu­ cumbers, unpeeled 1 quart water 3 tablespoons salt 1 Vi cups cider vinegar, divided Vi cup sugar 1 tablespoon mustard seeds 1 Vi tablespoons corn­ starch 2 teaspoons celery seed 1 teaspoon turmeric In large bowl combine chopped cucumber, red pep­ per. cauliflower, carrots, on­ ion and Kirby cucumbers. Combine water and salt; stir to dissolve; pour over vegeta­ bles. Cover. Refrigerate overnight. Drain and rjnse vegetables. Place vegetables in large kettle; add \V* cups vinegar, sugar and mustard seeds. Bring to a boil, reduce heat, simmer, covered, 15 minutes. Combine cornstarch and re­ maining VA cup vinegar; stir into vegetables. Add celery seed and tur­ meric. Cook, stirring constantly, until mixture boils and thickens. ' Cool to room temperature. Spoon into plastic bowls with seals; seal and refriger­ ate. YIELD: About 5 cups. „ u rtttiiU-ltf Cile i"" ^... 3909w.MAIN -McHenry 385-7600 SALE I THIS BUNK ft OTHER TEEN FURNITURE ON SALE. 20% 50% SALE ENDS NOV. 7TH 4605 W. RTE. 120 McHENRY 3 EAST N.W. HIGHWAY PALATINE (Bank Of Palatine Plaza) (312)359-6225 (815 385-9292 •Xttrfttec